Serving Size: 6
Ingredients:
1/2 head iceberg lettuce
1/2 bunch watercress
1 small bunch curly endive
1/2 head romaine lettuce
2 tablespoons chives, minced
2 medium tomatoes, peeled, seeded and diced
1 whole boneless skinless chicken breasts, cooked and diced
6 bacon slices, cooked and diced
1 avocado, peeled and diced
3 hard-boiled eggs, diced
1/2 cup Roquefort cheese, crumbled
French Dressing:
1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1/2 garlic clove, minced
1/4 cup olive oil
3/4 cup vegetable oil
Directions:
- Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in a large wide bowl or 6 individual wide shallow bowls.
- Add chives. Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill.
- Meanwhile, to make dressing: Combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic and oils. Chill. At serving time, shake dressing well.
- At table, pour 1/2 cup dressing over salad and toss. Pass remaining dressing at table.
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